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Steak Chimichurri Tacos

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Steak Chimichurri Tacos

Sometimes you see a sauce online and bam. You know you need to make a recipe with it. For weeks I’ve been seeing Pinterest post after post about Chimichurri sauce – I had to look it up because I’ve never had it before. It’s an Argentinian sauce that’s usually spooned over chicken or beef (according to the internet).

I thought it’d go great with some tacos. Well, because everything tastes better in taco form.

Honestly these tacos blew my mind. I put together a great steak marinade and instead of just throwing the ingredients in a bowl, I pureed them in the blender so the marinade was like a flavor explosion! I tried the marinade before it went on the steak and couldn’t get enough. It was so full of flavor and herbs. Make sure you let your steak marinate for at least 4 hours, or overnight. It gave the steak SO MUCH FLAVOR. Mine was even a greenish color when I grilled it! Those flavors had soaked right into the meat and we couldn’t have loved it more.

Can you see the green color?

Steak Chimichurri Tacos

Then. Then just get ready for this sauce. It’s so fresh and so full of flavor. I felt like I could drink it. But instead I just slathered it on my Steak Chimichurri Tacos (see photos in this post). I can’t wait for you to slather it on your tacos as well 😉

Steak Chimichurri Tacos



  • 2-3 lbs skirt steak or flank steak
  • flour or corn tortillas
  • 1-2 avocados (smashed)
  • 1 red onion, thinly sliced
  • queso fresco or oaxaca cheese
  • fresh cilantro
  • chimichurri recipe below


  • 1/2 c. extra virgin olive oil
  • 3 tbsp. white vinegar
  • 2 limes, juiced (juice and pour into marinade)
  • 1 jalapeno, deseeded and chopped
  • 3 garlic cloves, finely chopped (or 3 tbsp. minced garlic)
  • 2 tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tsp. cumin
  • 1 tbsp. salt
  • 1 tsp. black pepper
  • 1 handful fresh cilantro


  • 1 1/2 c. fresh flat leaf parsley
  • 2 c. fresh cilantro
  • 1 tbsp. brown sugar
  • 1/3 c. extra virgin olive oil
  • 1/2 medium onion, rough chopped (white or yellow)
  • 3 garlic cloves, finely chopped (or 3 tbsp. minced garlic)
  • 1 fresh lime, juiced
  • 2 tbsp. white vinegar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flakes (optional)



  • Blend all marinade ingredients together until well combined. The better it’s blended the more fragrant the marinade will be!
  • Place steak into large heavy duty gallon ziploc bag. Pour marinade over steak – be sure it’s covering all the meat – and tightly seal bag. Place in fridge for at least 4 hours, up to overnight.


  • Place all chimichurri ingredients in blender except for parsley and cilantro. Blend until well combined and smooth.
  • Once smooth, add in cilantro and parsley and pulse lightly until herbs are just barely chopped. Don’t puree too finely so you can get some of that greenery in each spoonful. Double check the flavor to make sure it has enough salt. If not, add more. If too much, add more lime juice until it’s right.
  • Pour chimichurri into a glass jar or tupperware container and chill in fridge. (You can make this right before the meal or early in the morning and let it chill all day.)


  • You can cook the steak on the grill or in a nonstick or cast iron skillet, well seasoned.
  • Heat grill to medium heat, or heat pan on stove to medium high heat.
  • Once grill or pan is hot, remove meat from marinade with tongs and place onto grill or into pan. Sprinkle with salt and pepper while cooking. 
  • Cook for 8-10 minutes on each side, depending on how done you like your steak. Once you flip the steak, salt and pepper the other side.
  • Once cooked, remove meat from heat and let rest on cutting board for 5-10 minutes before slicing.
  • Once rested, slice meat thinly against the grain.


  • Warm tortillas and build tacos optionally with 2 tortillas each – first with steak, then adding avocado, cheese, red onion, chimichurri, and cilantro. 

Make these Steak Chimichurri Tacos simple by prepping all the ingredients in the morning. Make the marinade and put the steak in the fridge. Then make the chimichurri sauce early in the day and chill it in a sealed jar or covered bowl. Then chop all your veggies. At dinner time you’ll just need to grill or sear your steak, slice it, then lay out all the fixings.

I am certain you will love these Steak Chimichurri Tacos. Be sure to let me know if you make them and tag me @plumstreetcollective on Instagram. Thanks for reading!

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